Skip to content
eatmundo

Vietnam · Food

Vietnamese Braised Duck with Ginger

60 min
700 kcal
4 servings

By eatmundo · August 4, 2026

Vietnamese Braised Duck with Ginger🇻🇳

Same ingredients, elsewhere in the world

1 match

Dishes from other countries' kitchens, made from the same core ingredients as Vietnamese Braised Duck with Ginger. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countries

A sophisticated, warming dish where duck is slow-braised in a reduction of ginger, fish sauce, and aromatics. The ginger cuts through the richness of the duck fat, creating a perfectly balanced flavor profile traditional to special occasions.

According to eatmundo's ingredient comparison, the closest dish to Vietnamese Braised Duck with Ginger from another cuisine is Yam Pla Duk Fu (Thailand): the two share 57% of their ingredients.

Ingredients

tick what you already have - the rest goes on your shopping list
Adapt this recipe:
4 servings

How to Make It

  • 1

    Clean 1.5kg of duck, chop into 4cm pieces; blanch in boiling water for 3 minutes to remove impurities, then rinse under cold running water and pat dry.

  • 2

    Peel and julienne 100g of ginger into thin strips; finely mince 3 shallots and 2 chilies.

  • 3

    Heat 2 tbsp of oil in a heavy-bottomed pot over medium heat; sauté shallots and half the ginger for 2 minutes until fragrant.

  • 4

    Add the duck pieces to the pot, skin side down, and sear until the skin is lightly browned and has rendered some fat, 5 minutes. Spoon off and discard the rendered fat, leaving 1 tbsp in the pot.

  • 5

    Add 60 ml of fish sauce, 25 g of sugar and the remaining ginger. Stir over medium heat for 2 minutes until the sugar melts and lightly caramelizes, coating every piece of duck.

  • 6

    Pour in 400 ml of water (it will come partway up the duck, not cover it). Bring to a boil, then reduce heat to low and cover with a lid.

  • 7

    Simmer covered for 45 minutes, stirring occasionally, until the duck is tender. Uncover, skim off the fat floating on the surface, raise the heat to medium and cook uncovered for 15 minutes, stirring often, until the liquid has reduced to a thick, syrupy glaze that coats the duck.

  • 8

    Adjust seasoning with more fish sauce if necessary, garnish with chilies, and serve hot over steamed jasmine rice.

Frequently Asked Questions

What is Vietnamese Braised Duck with Ginger?

Vietnamese Braised Duck with Ginger is a savory Vietnamese stew made by simmering duck in a reduction of ginger, fish sauce, sugar, and aromatics. It is typically served as a main course alongside steamed white rice during family meals.

Should I use skin-on duck?

Yes, skin-on duck is essential as the fat provides the richness needed for this braise; you can trim excess fat before cooking if desired.

Can I substitute duck with chicken?

You can use bone-in chicken thighs as a substitute.

How do I make it less oily?

After blanching the duck, you can trim off excess subcutaneous fat around the tail and neck areas to keep the sauce lighter.

What ginger should I use?

Young ginger is preferred for its tender texture and milder spice, but mature ginger works well if sliced very thinly.

Keep exploring